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Ingredients
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1 1/2 cups
flour
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1 teaspoon
baking powder
-
1 teaspoon
baking soda
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1 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1 teaspoon
sea salt, plus more for sprinkling
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2
flax eggs
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1/2 cup
maple syrup
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1/2 cup
tahini
-
1/2 cup
shredded coconut
Directions
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Preheat oven to 350F and line a baking sheet with parchment paper.
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Whisk together the wet ingredients in a small bowl and the dry ingredients in a medium bowl. Slowly pour the wet into the dry and stir to combine. Add in the coconut and stir again.
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Scoop spoonfuls of dough onto the parchment paper, flattening each scoop gently with a fork and sprinkling with sea salt before transferring to the oven.
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Bake for 12-15 minutes, or until they become a light golden brown. Remove from oven and cool slightly before serving.
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Serve immediately and store leftovers in an airtight container for up to one week.
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Enjoy!
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